Caribbean Sweet Potato Salad
A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.
Steps
Place the russet potatoes into a large saucepan , and cover with salted water.
Bring to a boil , turn the heat down , and simmer for 10 minutes.
Add the sweet potato , and cook about 15 minutes more , or until both potatoes are tender.
Add corn kernels to the potatoes and cook another 30 seconds.
Drain in a colander.
Fill the saucepan with cold water , and drop vegetables into water.
Cool for 5 minutes , and drain again.
In a large serving bowl , whisk together mustard , lime juice , cilantro , and garlic.
Slowly whisk in oil.
Mix in salt and black pepper.
Cut cooled potatoes into 1 inch cubes , and add to dressing along with cucumber , and red onion.
Toss well.
Serve at room temperature or chilled.
Add the peanuts just before serving.
Ingredients
russet potato, sweet potato, corn, dijon-style mustard, fresh lime juice, fresh cilantro, garlic clove, canola oil, salt, ground black pepper, cucumber, red onion, peanuts